Encapsulated Fish Oil Research Articles

Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials

ABSTRACT This study reported the efficiency of almond gum as a novel wall material in complexation with type B gelatin to encapsulate fish oil containing 37% omega-3 fatty acids. Results showed that the obtained microcapsules exhibited an encapsulation efficiency of 70.5% with particle size of 3.2 μm. The oxidative stability of encapsulated and non-encapsulated fish oil, tested in accelerated storage test (60°C, 4 weeks), showed that encapsulated fish oil possessed a significant stability against oxidation. Produced fish oil microcapsules were used to produce fortified yogurt. Yogurt samples were stored for 4 weeks at 4°C. Enriched yogurts showed higher amount of omega-3 fatty acids, where 82% of omega-3 fatty acids was preserved after 4 weeks of storage compared to 67% in yogurt fortified with non-encapsulated fish oil.

Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt.

Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21days of storage at 4°C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability.

Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.

Dragon Fruit Peel Extract and Encapsulated Catfish Oil Formulation in Gummy Candy with Potential In Vitro Antihyperglycemia Properties

Red dragon (Hylocereus polyrhizus) fruit peel as household waste was still underutilized although it was high in bioactive compounds with antioxidant and antidiabetic properties. The oil extract of freshwater fish, such as catfish (Pangasius sp.) was high in monounsaturated fatty acids with reported antihyperglycemia properties. The objectives of this study were to encapsulate catfish oil extract, determine the most liked formulation of gummy candy with dragon fruit peel extract and encapsulated fish oil beads content, and analyze the proximate content and in vitro α-amylase inhibition activity of the most liked gummy candy formulation. The methods consisted of dragon fruit peel extraction, encapsulation of catfish oil extract using sodium alginate, gummy candy formulation, sensory evaluation, and analysis of color, proximate, and α-amylase inhibition activity. Twenty five percent w/w of the gummy candy ingredients were composed of the extracts and encapsulation beads at 1:1, 1:3, and 3:1 weight ratios. Encapsulation of the fish oil could mask the fishy odor in the gummy candy. All formulation could be molded into gummy candy perfectly and showed chewy texture. The addition of dragon fruit peel extract could increase the yellowness value, while the fish oil beads decreased the lightness value of the candy. The most liked gummy candy formulation was F3 (ratio 3:1). It was composed of 54.47% water, 1.59% db ash, 5.77% db fat, 1.82% db protein, 36.36% db carbohydrates and showed 46.49% α-amylase inhibition activity.

Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials.

This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to improve the oxidation stability and controlled release effect. Emulsions stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by a combination of RBP and XG were also fabricated as microcapsule templates for comparison. The rheological properties, particle size, and zeta potential of the emulsions were examined. In addition, the characteristics of the fish oil microcapsules such as surface oil content, encapsulation efficiency, water activity, moisture content, morphological structure, oxidation stability, and digestive performance were also assessed. The rheological properties revealed that the addition of XG increased the storage modulus of the emulsion and reduced the loss modulus and apparent viscosity. At shear rates of 0-100 s-1, the fish oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation increased the particle size of the fish oil emulsion, whereas adding XG reduced the droplet size. The combination of RBP fibrillation and XG addition provided the highest encapsulation efficiency for fish oil. Fibrillation reduced the water activity and moisture content of the fish oil microcapsules. The anisotropy of the fibrils and the high viscosity of XG produced a layer of wrapping on the continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG microcapsules stored at 45 °C for 1 month had the lowest peroxide value and thiobarbituric acid value, the lowest surface oil content, and the lightest yellowness. These results suggest that the combination of RBPFs and XG provides better encapsulation and protective effects for fish oil microcapsules. Upon simulated digestion, the microcapsules containing XG and RBPFs exhibited a more favorable controlled release of free fatty acids. These findings indicate that microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable for encapsulating fish oil in functional foods.

Synthesis of encapsulated fish oil using whey protein isolate to prevent the oxidative damage and cytotoxicity of titanium dioxide nanoparticles in rats

Fish oil exhibited several beneficial effects on human health; however, its applications face several challenges such as its effects on the organoleptic properties of food and its susceptibility to oxidation. Titanium dioxide NPs (TiO2-NPs) are utilized widely in pharmaceutical and food applications although there are some reports about their oxidative damage to living organisms. The current work was undertaken to identify fatty acids content in mullet fish oil, encapsulation, and characterization of the oil, and to assess the protective efficiency of the encapsulated mullet fish oil (EMFO) against the oxidative damage and genotoxicity of TiO2-NPs in rats. Sixty female Sprague-Dawley rats were distributed to 6 groups and treated for 21 days included the control group; TiO2-NPs-treated group (50 mg/kg b.w); the groups treated with EMFO (50 or 100 mg/kg b.w) and the groups received TiO2-NPs plus EMFO at the low or high dose. Samples of blood, liver, and kidney were taken for different assays and histological studies. The GC-FID analysis showed that a total of 14 different fatty acids were found in Mullet fish oil included 41.4% polyunsaturated fatty acids (PUFAs), 31.1% monounsaturated fatty acids (MUFAs), and 25.1% saturated fatty acids (SFAs). The structure of EMFO was spherical with an average diameter of 234.5 nm and a zeta potential of -6.24 mV and was stable up to 10 days at 25 °C with EE of 81.08%. The PV of EMFO was decreased at 5 days then increased at 15 days; however, TBARS was increased throughout the storage time over 15 days. The biological evaluation showed that TiO2-NPs disturb the hepato-nephro functions, lipid profile, inflammatory cytokines, oxidative stress markers, antioxidant enzymes activity, and their corresponding gene expression along with severe pathological alterations in both hepatic and renal tissue. Co-administration of EMFO induced a strong antioxidant role, and the high level could normalize the majority of the parameters tested and the histological picture of the hepatic and renal tissues. These results pointed out that the encapsulation technology enhances the protective role of EMFO against oxidative stress and genotoxicity of TiO2-NPs through the prevention of ω-3 PUFAs oxidation and controlling their release.

Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying

The fish oil microcapsules were prepared via spray drying using octenyl succinic anhydride–linked starch (OSA-S) and maltodextrin (MD) as wall materials. The storage stability and in vitro release of entrapped oil were investigated in different storage temperatures and pH (3, 4, 5, 6, and 7). The structural properties of microcapsules were analyzed with scanning electron microscope. Results showed that the oxidation of fish oil microcapsule stored at 60 °C were more serious than 4 °C and 25 °C. Moreover, higher oxidation deterioration was found at pH 3, 4, and 5. For reconstituted emulsions (RCE) of microcapsule, 25 °C and pH 7 contributed to the physical stability, comparing to 60 °C and pH 3–6. Finally, higher release rate (83.73%) of encapsulated fish oil within simulated gastric fluid indicated that the wall materials complex was conducive to the bioavailability of core material under intestinal condition. Herein, the results of this investigation will enrich the comprehensive understanding of the appropriateness of the combination of octenyl succinic anhydride-linked starch and maltodextrin as encapsulation materials. • HHigher oxidation deterioration of fish oil microcapsule were found at 60 ℃ and pH 3-5. • 25 ℃ and pH 7 were contributive to the physical stability of capsule reconstituted emulsions, comparing to 60 ℃ and pH 3–6. • Higher release rate (83.73%) of microcapsules within SGF was conducive to the bioavailability of core material.

The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils.

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.

Dietary omega-3 fatty acid supplementation does not impair vitamin E status or promote lipid peroxidation in growing horses.

Omega-3 (n-3; ω-3) fatty acids (FA) are often included in the diet for their potential health benefits. However, because oxidative potential is increased with the degree of unsaturation in vitro, polyunsaturated FA such as eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) may be at increased risk of lipid peroxidation. We aimed to determine the effects of dietary n-3 FA supplementation on antioxidant status and lipid peroxidation in yearling horses. Quarter Horses (mean ± SEM; 14.6 ± 0.2 mo) were randomly assigned to receive no n-3 FA supplementation (CON; n = 6) or 60 mg n-3/kg body weight from milled flaxseed (FLAX; n = 6) or encapsulated fish oil (FISH; n = 6). All horses received a basal diet of mixed grain concentrate fed individually at 1.5% body weight (dry matter basis) and ad libitum bahiagrass pasture forage. Blood samples were obtained before and after 70 d of supplementation to evaluate vitamin E, selenium, lipids, antioxidant status, and oxidative stress. Data were analyzed using a mixed model ANOVA with repeated measures. Supplementation with n-3 FA did not reduce serum vitamin E or Se and, in fact, elevated (P ≤ 0.0003) vitamin E status in FISH horses. At day 70, serum triglycerides were lower in FISH and FLAX horses than CON horses (P ≤ 0.02) and F2-isoprostanes were lower in FISH than CON horses (P = 0.0002). Dietary n-3 FA had no effect on cholesterol, reduced and oxidized glutathione, glutathione peroxidase, and thiobarbituric acid-reactive substances. In growing horses fed to meet their vitamin E requirements, supplementation with 60 mg n-3/kg body weight did not negatively affect vitamin E status or promote lipid peroxidation. Elevated vitamin E status in horses fed FISH, coupled with lower serum F2-isoprostanes, further suggest that the longer-chain, highly unsaturated n-3 FA, EPA and DHA, may actually attenuate lipid peroxidation.

Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients

In this work, fish oil-gelatin core-shell electrospun nanofibrous membranes (ENMs) were explored as edible films for the encapsulation of hydrophobic fish oil and hydrophilic vitamin C (VC). The results demonstrated that fish oil-VC/gelatin core-shell ENMs could be successfully fabricated by a monoaxial emulsion electrospinning technique. The addition of VC didn't change core-shell structure but increased fragility of nanofibers. Excessive VC/gelatin mass ratios (≥4:20) increased the nanofiber adhesiveness during the storage at room temperature. No obvious chemical interactions occurred among fish oil, gelatin, and VC in the core-shell ENMs. VC addition decreased the loading capacity and had no obvious effects on encapsulation efficiency of fish oil in the ENMs. VC not only prevented lipid oxidation but also converted lipid hydroperoxides to other products during the electrospinning process. Fish oil-VC/gelatin core-shell ENMs were not disintegrated in ultrapure water but were disintegrated into particles in both gastric and intestinal fluids. The fish oil release from fish oil-VC/gelatin core-shell ENMs and disintegrated particles in the simulated intestinal phase of the gastrointestinal tract model and in the simulated intestinal model showed triphasic behaviors. This work provided a potential route to develop functional foods with encapsulation of both hydrophobic and hydrophilic nutrients.

Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation

The present study is focused on developing microfibers based on the European fish eel skin gelatin (ESG) using the electrospinning process and evaluating its ability to encapsulate European fish eel oil (EO). Based on the scanning electron microscopy images, electrospinning of 15 % (w/v) gelatin solution in ethanol/water 40 % (v/v) was efficient to produce eco-friendly microfibers. Regarding electrospinning parameters, the increase of the voltage from 10 to 17 kV and the flow rate of feed solution from 0.04 to 0.2 mL/h improved the electrospinnability of ESG solution (15 %, w/v). Furthermore, ESG-based microfibers, loaded with EO, were prepared. The effects of the EO/ESG ratios (1/2 and 1:4, w/w) and two emulsification methods, homogenization (H) and homogenization followed by ultrasonication (HS) treatment, on the electrospun microfibers formation were investigated. The success of EO encapsulation was confirmed by FTIR spectroscopy analysis. The data also revealed that the highest microencapsulation efficiency encapsulation (89.79 %) was noted with EO-loaded microfibers prepared at EO/ESG ratio of 1:4 (w/w) by combining the two emulsification processes (HS). These results suggested that EO-loaded microfibers may be promising to be used as active encapsulating materials in food and nutraceutical fields.

Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation

AbstractLinseed contains high levels of polyunsaturated fatty acids (PUFA), such as α‐linolenic acid (> 50% ALA‐18:3), that are naturally protected against thermal oxidation by their encapsulation within linseed oil bodies (OB) by multiple components including antioxidant proteins and mucilage emulsifying agents. Linseed OB emulsions (LSE) can be produced by grinding linseed seeds, adding water, adjusting pH, and sonication. This is a process that can encapsulate externally added PUFA to minimize their thermal oxidation, as it does for the intrinsic ALA PUFA. Fish oil (FO) encapsulation into this LSE platform to form linseed fish oil emulsions (LSFE) offers the possibility of a nutritive delivery system of the biologically essential FO PUFA eicosapentaenoic acid and docosahexaenoic acid. In this study, 1H low‐field nuclear magnetic resonance (LF‐NMR) is used to characterize LSE's and LSFE's chemical and structural properties as well as their stability and changes under thermal oxidation (55 °C for 96 hours). 1H LF‐NMR data processing was developed to generate one‐dimensional (1D) T1 (spin–lattice), 1D T2 (spin–spin), and 2D (T1 vs. T2) relaxation time spectra that can characterize OB emulsions and monitor their time domain fingerprints (spectrum peaks) of chemical and structural changes during the oxidation process. The 1H LF‐NMR analysis were further supported and correlated with conventional peroxide value test, self‐diffusion, droplet size distribution, zeta potential estimation of surface stability, and gas chromatography–mass spectrometry analysis of fatty acid profile changes under thermal oxidation conditions. The 1D and 2D LF‐NMR relaxation spectra showed that the LSE and LSFE did not suffer intense oxidation process, due to PUFA assembly in OB oxidative protection. These results were further confirmed by the supportive analytical methodologies. The results of this study demonstrate the efficacy of 1H LF‐NMR methodology to monitor PUFA's rich oil and emulsion thermal oxidation.

Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.

Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency

This study aimed to evaluate the potential of vacuum spray drying technology for the microencapsulation of an oxidation-sensitive ingredient, in order to minimize lipid oxidation and maximize encapsulation efficiency. For this purpose, an emulsion containing fish oil was used for particles production. Maltodextrin and modified starch were employed as wall materials at a 75:25 ratio. The process was carried out on a vacuum spray dryer (VSD) and a spray dryer (SD) to compare the particles recovered by both processes. The particles produced by the VSD presented the best protection of the active material against lipid oxidation according to the methods evaluated, while the poorer protection was obtained for SD particles, which also showed the lowest encapsulation efficiency. All samples were hollow with continuous walls and no apparent fissures or cracks in their structures. The type of process significantly affected the physicochemical and structural properties of the microparticles.

Application of wool keratin: an anti-ultraviolet wall material in spray drying.

Low-molecular-weight keratin (LMWK) obtained from wool was employed as a wall material for the spray drying encapsulation of fish oil. Microcapsules with different LMWK contents were prepared, and their anti-ultraviolet performance and other features were studied. The results showed that LMWK was able to improve the encapsulation efficiency of fish oil because of its good emulsifying properties. When the LMWK content was increased from 0 to 10, 30 and 50%, the shelf life of the microcapsules under ultraviolet irradiation increased from 48 to 96h, 144h and 168h, respectively. The strongest absorption efficiency of LMWK is shown in the UVc band. The chemical structure of LMWK did not change during an ultraviolet accelerating ageing test.

Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

Fish oil (FOL) and encapsulated fish oil by tragacanth (TRG) and carrageenan (CGN) were added to chicken nuggets to evaluate the physicochemical, fatty acid profile and oxidative stability of pre-fried nuggets during frozen storage. The panelists preferred fish oil addition as encapsulated (P < 0.05). The percentage of addition microcapsules (4–8%) was effective in acceptance of nuggets. The enriched samples by 4 g/100 g microcapsules were monitored by chemical and oxidative stability during storage. The CDs, TBARS and carbonyl values showed significant differences during time of storage and between treatments (p < 0.05). At TRG and CGN treatments, the EPA and DHA amount of the nuggets was significantly higher than control and FOL pre-fried samples. Encapsulation of fish oil showed a protective effect against lipid and protein oxidation, and improved the oxidative shelf life and the sensory characteristics of the enriched nuggets. The encapsulating of fish oil by tragacanth was more effective in preserving the sensory characteristics.

Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil

Kafirin-based fish oil nanocapsules were successfully obtained by using electrospraying technique. A kafirin isolate containing mostly α-kafirins, but also γ- and β-kafirins, was used as shell material. Electrospraying solutions with 10 wt% kafirin and fish oil (20 wt% with respect to kafirin) led to the production of nanocapsules (552 and 861 nm) when electrosprayed at 20–25 kV voltage with flow rates ranging from 0.5 to 1 mL/h. Neither the flow rate nor the voltage had a significant effect (p > 0.05) on the average diameter of the kafirin electrosprayed capsules loaded with fish oil. The encapsulation efficiency of the nanocapsules was up to 94.0 ± 2.5%, indicating that most of the fish oil was encapsulated within the kafirin shell. These results suggest the feasibility of obtaining kafirin-based capsules for the encapsulation of fish oil by electrospraying. This will open up new possibilities for kafirin as hydrophobic shell material for the production of fish oil encapsulates, which can be applied to the fortification with ω−3 fatty acids of food matrices.

Blend of renewable bio-based polymers for oil encapsulation: Control of the emulsion stability and scaffolds of the microcapsule by the gummy exudate of Prosopis nigra

This work concern with the use of a novel mesquite gum as a biopolymer alternative in desert areas of northern Argentina. The species collected was taxonomically identified as Prosopis nigra based on morphological/histological characteristics. Its gummy exudate was partially purified (PN-biopolymer) showed antioxidant activity and good emulsifying properties. The emulsions at 10% PN-biopolymer showed EI24 values >0.50 even after a thermal shock with a relatively high oil volume fraction of 50%. pH-stability tests showed a correlation between fatty acid unsaturations and droplet size distribution. Then, the use of PN-biopolymer-alginate blend was evaluated for fish oil encapsulation. An external gelation process was optimized showed a significant dependence of the responses evaluated (EI24 and sphericity factor) towards the interaction between both polymers and the water/oil ratio. Thus, for a fixed oil/water ratio of 0.25, the appropriate amount of both polymers allowed to obtain an EI24 of 96.1% with sphericity factors of 0.971. The PN-biopolymer played a key role in the orderly alginate crosslinking by control emulsion stability. Based on this results, this biopolymer is a renewable, sustainable, and local resource for industrial applications.

Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scattering

Major challenges for optimizing the benefits of fish oil on human health are improved bioavailability while overcoming the strong odor and avoiding significant oxidation of the omega-3 polyunsaturated fatty acids (PUFAs). The scalable continuous flow thin film vortex fluidic device (VFD) improves the Tween 20 encapsulation of fish oil relative to conventional homogenization processing, with the fish oil particles significantly smaller and the content of the valuable omega-3 fatty acids higher. In addition, after 14 days storage the remaining omega-3 fatty acids content was higher, from ca 31.0% for raw fish oil to ca 62.0% of freeze-dried encapsulated fish oil. The VFD mediated encapsulated fish oil was used to enrich the omega-3 fatty acid content of apple juice, as a model water-based food product, without changing its sensory values. The versatility of the VFD was further demonstrated in forming homogenous suspensions of fish oil containing water-insoluble bioactive molecules, curcumin and quercetin. We have also captured, for the first time, real-time structural changes in nanoencapsulation by installing a VFD with in in situ small angle neutron scattering. Real-time measurements afford valuable insights about self-assembly in solution.